Ten Minute Tasty Asparagus and Brown Rice (aka: Asparagus Fried Rice [0 Star])

This recipe is from 101 Cookbooks and I was amazed that it was so good. (Have I said that before?) It had delightful texture with the substantial softness of the chickpeas and rice contrasting with the crunchy asparagus and almonds. The flavor was nutty but also fresh with asparagus and lemon. Brandon and I devoured it. I think a boy or two may have liked it had they tried it, but I didn't finish making it until they were getting ready for bed. This took me a lot longer than ten minutes to make. I have never been known for my speediness, though.

Beef & Pepper (Or Asparagus) Stir-Fry (4 Star)

This stir-fry is one of the best I've ever had! I guess I'm no stir fry connoisseur, but we really love this. The recipe is from a cookbook called "Minute Meals", edited by Evie Righter. This dish is actually called "Beef and Asparagus Stir-Fry" but the asparagus I had bought was going rotten by the time I got to it. Oops. I happened to have some red and yellow peppers so I used those instead and it was fantastic. Brandon said he liked it better with the peppers but it's a toss-up for me because I think it's great with the asparagus, too.

Beef and Asparagus (or Pepper) Stir-Fry (Adapted from "Minute Meals".)

1 piece ginger root, 1 inch long, peeled and chopped (I buy bottled chopped ginger so I just used a teaspoon of that.)
4 garlic cloves, peeled and chopped (or smashed through a garlic press--the easy way!)
3 Tablespoons soy sauce
3 Tablespoons plus 1 Tablespoon cornstarch
1 1/4 to 1 1/2 pounds beef strips cut for stir fry
1 pound asparagus, trimmed and cut into 1 1/2 inch pieces -or- 1 red pepper, 1 yellow pepper, and 1 red onion, all cut into strips
3/4 cup beef broth
1 heaping Tablespoon black bean sauce
1 1/2 teaspoons sugar
3-4 Tablespoons olive oil

For the marinade: In a small bowl stir the soy sauce into three Tablespoons of the cornstarch until blended. Add the ginger and the garlic. Put the beef strips in a zip-lock plastic bag with the marinade and marinate for at least one hour and up to 24 hours.

Prepare the sauce: In a measuring cup stir together the broth, black bean sauce, remaining 1 Tablespoon cornstarch, and sugar until blended. Set aside.

Heat a wok or a large, heavy skillet over high heat until hot. Add 1 Tablespoon olive oil and swirl to coat. Add the asparagus (or peppers and onion) and toss to coat. Stir-fry over high heat, tossing, about 2 minutes, until crisp-tender. Remove to a plate.

Add the remaining 2-3 Tablespoons oil to the pan. Add the beef and toss to separate the strips. Cook until medium-rare, about 3-5 minutes. Flip and stir the beef occasionally, allowing it to brown. Taste for doneness; the meat should be tender and cooked. Return the asparagus (or peppers and onion) to the pan. Stir the sauce and add it to the pan and bring to a boil, tossing. Cook, tossing, until heated through and the sauce is slightly thickened. Transfer to a serving bowl. Serve over rice.